Author Topic: Feta - now this is more like it!  (Read 897 times)

Offline scasnerkay

  • Mature Cheese
  • ****
  • Location: Sunnyvale, California
  • Posts: 304
  • Cheeses: 45
  • Default personal text
Feta - now this is more like it!
« on: October 15, 2013, 10:08:56 PM »
I was aiming for a softer more tender cheese, but still able to be cubed up for eating, and not so salty! This was my best attempt yet at making feta. It is now about 5 weeks along, with very good flavor and texture. Salad tonight of tomato and cucumber from the garden, with feta!

Feta # 7     Made 9-2-13
1 gallon non-homogenized, pasteurized whole milk
1/8 tsp MA4001
1/32 tsp mild lipase (in ¼ cup water)
1/4 tsp calcium chloride (in ¼ cup water)
0.7 ml calf rennet
Flocculation multiplier of 4
Saturated Brine
8 percent whey brine

Target
Brine at 4.6 – 4.8

12:30  To temperature at 90 degrees.  Starter and sprinkled on and rehydrated for 5 minutes. Starter stirred into milk and covered to keep warm for one hour.
1:30  Temp 88 degrees. Lipase andcCalcium chloride stirred in, then waiting 5 mins. Stirred in rennet. Flocculation 10 mins. Using multiplier of 4, clean break at 40 mins.
2:20  Cut into vertical columns about 1.5 inches, and let rest 10 mins.
2:35  Used spoon to gently cut horizontally about 2 inches. Then gently started moving curds with a gloved hand.
3:00  Temp 88 degrees and pH 6.5. Letting curd rest under whey.
3:10 Decided (per Caldwell) to drain curd now. Poured into cheesecloth bag.  Whey was reserved for later use as brine.
3:40 Whey pH 6.4
4:00 Turning cheese, whey testing at pH 6.3
5:10  Flipped cheese and tested whey pH at 6.1
6:00  Flipped and placed into basket mold.  Whey pH 5.6
9:00  Flipped and whey pH 5.1
10:00 Flipped and whey pH at 5.0.
6:00 AM next day….   Now at whey pH of 4.9. Into the saturated brine for 8 hours.
2:00 Out of the brine and weighing 19.5 oz.
The cheese was put into cave on mat to dry for 2 days. Then into 8 percent brine made from the reserved whey. Then into regular frig.
Susan


Guests, join the CheeseForum.org community to remove this ad.


Offline Digitalsmgital

  • Mr. Fancy Pants
  • Mature Cheese
  • ****
  • Location: Riverside, CA
  • Posts: 257
  • Cheeses: 19
  • Default personal text
Re: Feta - now this is more like it!
« Reply #1 on: October 15, 2013, 10:33:45 PM »
Wow! Fresh, homegrown, home-made! It just doesn't get any better than that!
Regards, Dave

Offline Gürkan Yeniçeri

  • The one who masters temperature and humidity can make any cheese.
  • Old Cheese
  • *****
  • Location: Canberra / Australia
  • Posts: 644
  • Cheeses: 26
  • It's not a hobby, it's an addiction, a good one.
    • Artizan Peynirci
Re: Feta - now this is more like it!
« Reply #2 on: October 16, 2013, 05:13:19 PM »
Nice recipe Scasnerkay. What is the purpose of last saturated brine + drying phase?

I make feta regularly as the family consumes it at breakfast a lot, I usually drain overnight and chuck them into 8% brine at 3C.

Offline High Altitude

  • Mature Cheese
  • ****
  • Location: Colorado
  • Posts: 234
  • Cheeses: 18
  • Cheesemaking & Winemaking
Re: Feta - now this is more like it!
« Reply #3 on: October 16, 2013, 06:24:28 PM »
That is so pretty...you deserve a big fat CHEESE!
Have some (homemade) wine with that cheese!

Offline scasnerkay

  • Mature Cheese
  • ****
  • Location: Sunnyvale, California
  • Posts: 304
  • Cheeses: 45
  • Default personal text
Re: Feta - now this is more like it!
« Reply #4 on: October 16, 2013, 07:17:19 PM »
Gurken, I don't know why, I just followed a suggestion in my Gianaclis Caldwell book I guess that it has to do with stopping the acidification? The resting phase after heavy brine was what I read on the Cheesemaking.com site. Would that give time for the salt to migrate into the cheese to help prevent the slimy breakdown?  And then the 8 % whey brine is just for storage?
You could probably answer that much better than me.
Susan


Guests, join the CheeseForum.org community to remove this ad.


Offline Gürkan Yeniçeri

  • The one who masters temperature and humidity can make any cheese.
  • Old Cheese
  • *****
  • Location: Canberra / Australia
  • Posts: 644
  • Cheeses: 26
  • It's not a hobby, it's an addiction, a good one.
    • Artizan Peynirci
Re: Feta - now this is more like it!
« Reply #5 on: October 16, 2013, 08:54:41 PM »
Yes, It feels like with extra salt in the rind and drying a bit would prevent the brine break down and protects the cheese from unwanted bacterial growth or infection.

I will recommend this technique at my workshops as well. I thought I've read Mastering Artisan Cheesemaking cover to cover but obviously I skipped this little info.

I do this technique with another brine matured cheese with added P. Shermanii. It is like a hard feta but with holes and matured in brine. I never thought using it with Feta.

Offline Smurfmacaw

  • Mature Cheese
  • ****
  • Location: San Diego
  • Posts: 229
  • Cheeses: 25
  • Default personal text
Re: Feta - now this is more like it!
« Reply #6 on: October 16, 2013, 09:01:20 PM »
Looks like you nailed it, that is exactly what I'm trying to achieve so I'll try your make next time.  Have a cheese for the success.

Offline scasnerkay

  • Mature Cheese
  • ****
  • Location: Sunnyvale, California
  • Posts: 304
  • Cheeses: 45
  • Default personal text
Re: Feta - now this is more like it!
« Reply #7 on: November 19, 2013, 07:06:11 PM »
I tried this cheese again, now at about 2.5 months out. No sliminess, good flavor, and a very nice creamy/crumbly texture. I am pleased with this make. Now only about 5 ounces left, so I better plan another!!
Susan

Offline Spoons

  • Sailing The Seas of Cheese
  • Old Cheese
  • *****
  • Location: Ottawa, ON, Canada
  • Posts: 541
  • Cheeses: 39
  • Default personal text
Re: Feta - now this is more like it!
« Reply #8 on: November 19, 2013, 10:27:34 PM »
A cheese for you for such a success! Makes me want to try to make my first feta! Well done!!
- Eric

Offline jwalker

  • Old Cheese
  • *****
  • Location: Creston BC Canada
  • Posts: 644
  • Cheeses: 66
  • I thought I was indecisive , now I'm not so sure!
Re: Feta - now this is more like it!
« Reply #9 on: November 20, 2013, 10:03:32 AM »
 Scasnerkay , that looks fantastic , we eat a lot of feta in Greek salads and on pizzas , I am going to try that recipe.

How long does that keep once brined , and how would you compare it to commercial products.

Oh , and I'll have a side order of that salad please . :P

Here's Another Cheese Louise !!! ;D
No..........I'm not a professional CheeseMaker , but I play one on TV.


Guests, join the CheeseForum.org community to remove this ad.


Offline scasnerkay

  • Mature Cheese
  • ****
  • Location: Sunnyvale, California
  • Posts: 304
  • Cheeses: 45
  • Default personal text
Re: Feta - now this is more like it!
« Reply #10 on: March 16, 2014, 11:31:33 AM »
Just to complete the notes on this one... The last of this cheese was finished at the end of January, at about 4.5 months along. It was holding up just fine and tasted very good.
Going to repeat this make today!
Susan